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Cranberry Pumpkin Loaf

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

The flavors of cranberries, pumpkin, and habanero chile blend well together, producing a bread that is sweet, tart, and hot. Pumpkins and cranberries are usually associated with fall harvests, but with the availability of frozen cranberries and canned pumpkin, this bread can be a year-round favorite. Serve these at Thanksgiving and enjoy traditional tastes with one the Pilgrims never heard of—chile!

2 loaves

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Dietary Considerationpeanut free, soy free, vegetarian

Equipmentelectric mixer

Mealbrunch, dinner, tea

Taste and Texturebuttery, hot & spicy, sweet, tart

Type of Dishquickbreads

Ingredients

  • 3½ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground habanero chile
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 2/3 cup chopped cranberries
  • One 8-ounce package cream cheese, softened
  • 8 tablespoons (1 stick) butter, softened
  • 2½ cups sugar
  • 4 eggs
  • 2 cups canned pumpkin puree
  • 2 teaspoons orange zest

Instructions

Preheat the oven to 350°F, and lightly oil 2 loaf pans.

Sift the dry ingredients, except the sugar, together into a bowl. Add the cranberries and stir to coat.

In another large mixing bowl, cream the cheese, butter, and sugar together until fluffy. This can be done by hand or with a mixer. Add the eggs, one at a time, beating well after each addition. Beat in the pumpkin and orange zest and mix well.

Add the dry ingredients to the pumpkin mix and stir just to mix. Do not overmix, or the bread will be tough. Divide the batter between the two loaf pans.

Bake the bread for 60 to 75 minutes, or until a toothpick inserted into the middle of a loaf comes out clean.

Cool the bread on a wire on a rack for 15 minutes. Remove the bread from the pans and continue to cool. Serve them warm or at room temperature.

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